Low Fat Hearty Chicken and Veggie Soup
Warm up with this delicious and nutritious Low Fat Hearty Chicken and Veggie Soup, a comforting one-pot wonder packed with lean protein and garden-fresh vegetables. This recipe features tender slices of boneless, skinless chicken breast simmered with vibrant carrots, zucchini, and baby spinach in a flavorful blend of low-sodium chicken broth, aromatic herbs, and fragrant garlic. With just 15 minutes of prep and a total cook time of 30 minutes, this wholesome soup offers a quick, guilt-free meal that’s perfect for busy weeknights or meal prep. Low in fat but high in flavor, it’s a satisfying choice for those seeking a healthy, hearty, and low-calorie soup recipe that’s brimming with both nutrition and taste. Serve it hot, with a side of crusty whole-grain bread or a light salad, for the ultimate cozy and nourishing experience.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 pieces celery stalks, sliced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 cups baby spinach
Instructions
Begin by slicing the chicken breasts into thin strips.
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and celery to the pot. Cook for about 5 minutes until the vegetables start to soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced chicken pieces to the pot and cook until they are no longer pink on the outside.
Incorporate the diced zucchini and canned tomatoes, including their juice, into the pot.
Pour in the low-sodium chicken broth and add the bay leaf, dried thyme, dried basil, black pepper, and salt.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld.
Remove the bay leaf, and stir in the baby spinach, letting it wilt into the soup for about 2-3 minutes.
Taste and adjust seasoning if necessary, then serve hot and enjoy.
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2527 mg | 110% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 31.7 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 391 mg | 30% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2976 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
